The pandemic brought an influx of funding to charities, giving a boost to programs that cut food waste. But with that money now gone, researchers and food redistribution organizations are looking for alternative ways to prevent the problem.
Grabbing groceries before they get trashed has a green side-effect, too: reducing food waste cuts down on planet-warming greenhouse gas emissions, research shows.
Tokyo University researchers Kota Machida and Yuya Sakai have developed a technology to transform food waste into potentially edible “cement" for construction use.
Banana peels, chicken bones and leftover veggies won't have a place in California trashcans under the nation's largest mandatory residential food waste recycling program that's set to take effect in January.
Surprisingly, individuals can do a considerable amount to fight climate change. And much of this battle takes place in the kitchen, writes Stephanie J. Miller.
It seems we’re consuming faster than 100 km/h when the safe speed is 30 to 50 km/h, writes Ralph Martin, author of Food Security: From Excess to Enough.
Farmers say they aren't getting the support they need to adequately address food waste and the problems associated with it, according to the co-author of a new study on food loss.
